How to Make Filipino Chicken Adobo

Chicken adobo is one of the most popular of the Filipino dishes to hit the west. It is tasty and easy to prepare. Serves four.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 c. vinegar
• salt
• 1 to 2 bay leaves
• 3 to 4 lb. chicken
• 6-10 cloves crushed garlic
• 1/4 c. soy sauces
• 1 tsp. crushed peppercorns
• Salt
• Salt
• Salt
• Salt
• 1/4 c. soy sauces
• 1 to 2 bay leaves
• 1 tsp. crushed peppercorns
• 1/2 c. vinegar
• 3 to 4 lb. chicken
• 6-10 cloves crushed garlic

1. Cut chicken into 3- to 4-inch pieces.

2. Combine chicken, garlic, peppercorns, bay leaves, vinegar, soy sauce and 1/2 c. water in a large pot.

3. Heat until boiling and stir frequently.

4. Turn heat to medium and let simmer for about 30 minutes. Stir occasionally.

5. Adjust flavor by adding more soy sauce or vinegar.

6. Serve with steamed rice.

Tips & Warnings

• Use a combination of chicken thighs, breast and legs. It is not necessary to remove skin and bones.
• Some brands of soy sauce are saltier than other brands. If necessary, add salt to the adobo while cooking to adjust the flavor.

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[paradise79]

on 8/29/2009 Great recipe! Thanks for the article!

[koskie]

on 4/25/2008 you can combine pork, chicken parts, chicken gizzard and liver. simmer.after simmering remove the meat and sauce. pour a little oil and pan fry the meat and pour again the sauce. bring to boil and turn of the fire. in serving the adobo,cut some tomatoes and sprinkle a little salt as a side dish for adobo.

[ChristyBuena]

on 4/3/2008 I forgot about the lingering stench of vinegar. The food is awesome though.

[ChristyBuena]

on 4/2/2008 I'm actually a little embarrassed that I had to look up the recipe especially when I'm Filipino and grew up eating this stuff. Whatever, thanks to this article, my Adobo was a SUCCESS! It tastes just like my mom's cooking =)

on 11/22/2005 It's better to par boil the chicken before making the adobo because it takes the slimy coating off the chicken. Use freshly squeezed lemon juice instead of vinegar. The lemon juice gives a better taste to the chicken without being sour.